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Wednesday, October 15, 2008

Kladdkaka

Is kladdkaka the glory or the curse of Swedish kitchens? The cratered confection falls somewhere between cake and candy on the Swedish culinary ladder. It is a thin, sticky - very, very sweet - chocolate cake with a texture all it's own. My not-terribly-domestic Dad, unable to convincingly argue a case that would cause my Mother to rethink her refusal to make anything so sweet, learned to make it for himself. My husband, too, loves this confection - me, a lover of the barely sweet, maybe not so much. There are no fence-sitters when it comes to kladdkaka - you either love it or you hate it; I'll let you be the judge.

Directions:1) Adjust a rack to lower third of oven. Preheat oven to 300 degres F. Lightly grease an 8-inch springform pan or pie plate.2) Combine flour, cocoa and salt; sift and set aside.3) Combine eggs and sugar in the bowl of an electric mixer. Beat for 5 minutes on medium speed, or until pale yellow and mixture forms a ribbon. Stir in vanilla. Add flour mixture and stir just until combined. Add butter and mix well. Pour into prepared pan.4) Bake for 35 minutes, or until the center is just set. Allow to cool in pan for about an hour. The cake will crater as it sits. Remove ring if using a springform pan. Serve warm or cold. Yield: 8 servings.

Mary, this one is for me. Bring on the sugar. I am trying very hard to cut out sugar for awhile as I think I've had too much lately. So I will be doing savory dishes for my blog the rest of the month except the special one for "I Cook for My Mom".

MaryI have a question, I hope you can help. My daughter needs to bring a dessert from her place of family origin. Since we are Swedish I chose Kladdkaka. I just made a sample cake and it seems like a crispy meringue cookie type top with very liquified chocolate in the middle. Did I overbeat it?

Sherry, kladdkaka can best be described as a moist sticky brownie- type confection. The top cracks like a merinque and the cake is crisper at the sides than in the center. The center will be soft and sticky but should not be runny. I suspect that your cake needed more time to cook. It will also become a bit thicker as it cools. Hope this helps!

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